JP2002010921A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To allow cooking while a cooker is maintained simultaneously at different temperatures by a cooking plate and a heat receiving element for heating by the radiation heat of this cooking plate and to allow the temperature regulation of the heat receiving element. SOLUTION: A heat insulating plate 15 as the heat receiving element is freely attachably and detachably placed on the cooking plate 10 heated by a heater 8. The heat insulating plate 15 is integrally formed in a position where a flat plate part 17 deviates from the central part of a rising wall 16 such that the spacing of a gap part 18 formed between the flat plate part 17 and the cooking plate 10 changes in the case the front surface side is used and the case the rear surface side is used. As a result, the temperature of the flat plate part 17 may be changed in the case the front surface side is used and the case the rear surface side is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device such as an electric hot plate, and more particularly, to a cooking device provided with a heat receiving member which is heated by radiant heat of the cooking plate, so that the heating plate and the cooking plate have a temperature difference. The present invention relates to a cooking device configured as described above.

[0002]

2. Description of the Related Art Conventionally, a dish cooked in a cooking area by controlling the cooking surface of a cooking plate to a different temperature,
2. Description of the Related Art An electric hot plate capable of keeping heat in a heat retaining region kept at a lower temperature is known. Such a cooking plate 100 having a cooking area and a heat retaining area,
As shown in FIG. 14, a heater 101 for cooking and a heater 102 for keeping warm are incorporated, and by controlling the respective heaters 101 and 102 to different temperatures, a single cooking plate 100 can be used in the cooking area. While cooking, it is possible to keep warm in the warming area at the same time.

However, an electric hot plate having such a cooking area and a heat retaining area is capable of cooking and keeping heat at the same time, so that the cooking plate 100 can be used for more functions and is convenient.
Control means for individually controlling the heater 101 for cooking and the heater 102 for keeping warm, switching means for the heaters 101 and 102 or display lamps corresponding to the respective heaters 101 and 102 are required, and the structure becomes complicated and cost is reduced. Invite a rise. Further, since the heater 102 for keeping heat is fixedly provided, the position of the heat keeping region is limited, and it is impossible to arrange the heater 102 at a position desired by the user. Further, the electric hot plate having such a heater 101 for cooking and the heater 102 for keeping warm, and the electric hot plate having only the heater 101 for cooking only for the purpose of cooking are not completely compatible. However, there are some structurally useless aspects.

[0004] For this reason, as a means for enabling simultaneous cooking at different temperatures in a cooking plate 100 provided with a cooking heater 101, a method of attaching a plate separate from the cooking plate 100 is conventionally known. ing. When such a separate plate is placed on the cooking plate 100, it is indirectly heated by the radiant heat of the cooking plate 100, but has a lower temperature than the cooking plate 100. However, in this way, the cooking plate 10
If you attach a plate separately from 0, the cooking plate 100
In order to cope with various kinds of cooking and the like by changing the temperature of the plate heated by the heating, a plurality of plates corresponding to the applied temperature are required, and there is a problem that storageability is deteriorated.

The present invention is intended to solve such a problem, and provides a cooker which can cope with multifunctional cooking, is inexpensive in cost, and is excellent in storage. The purpose is to:

[0006]

According to a first aspect of the present invention, there is provided a cooker comprising: a heat receiving member disposed on a cooking plate;
The heat receiving body is heated by the radiant heat of the cooking plate. At this time, since the temperature of the heat receiving body is lower than that of the cooking plate, it is possible to cook with the heat retaining plate and the heat receiving body simultaneously maintaining different temperatures. Then, by changing the contact area between the cooking plate and the heat receiving body or the distance between the heat receiving body and the cooking plate, the temperature of the heat receiving body can be changed while being a single heat receiving body.

Further, in the cooker according to the second aspect of the present invention, the temperature of the heat receiving body can be changed between when the front side is used and when the back side is used, by inverting the heat receiving body according to the purpose of cooking.

Further, in the cooker according to the third aspect of the present invention, the heat receiving body can be moved to an arbitrary position on the cooking plate without being limited to a specific position on the cooking plate.

Further, in the cooker according to the fourth aspect of the present invention, a gap is formed between the heat receiver and the cooking plate by engaging the heat receiver with the mounting step of the cooking plate. The heat generated by the means is transmitted from the cooking plate to the cooking plate via a gap between the cooking plate and the heat receiving member, and the heat receiving member is heated.

Further, in the cooking device according to the fifth aspect of the present invention, when the engaging portion of the heat receiving body is engaged with the cooking plate, a gap is formed between the heat receiving body and the cooking plate, but the heating means emits heat. The heat is transmitted from the cooking plate to the cooking plate via a gap between the cooking plate and the heat receiving body, and the heat receiving body is heated.

Further, in the cooker according to the invention of claim 6, since the heat receiving body is constituted by a net, during cooking, excess oil or the like falls from the net to the cooking plate.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a first embodiment of a cooking device according to the present invention will be described with reference to FIGS. Reference numeral 1 denotes a cooker main body, which has an outer shell formed by a main body case 2. A heat shield plate 9 made of, for example, phenol resin and having excellent heat resistance is fixed on the upper side of the main body case 2. The heat shield plate 4 is placed on the heat shield plate 9 via a spacer 3 made of stainless steel.
Has been fixed. The heat shield plate 4 is formed in a tray shape having a bottom portion 5 and a peripheral wall portion 6 rising from the periphery of the bottom portion 5, and a heater holder 7 is integrally formed on the inner surface side of the bottom portion 5. A heater 8 serving as a heating means made of a sheath wire is positioned and held by the heater holder 7, and a cooking plate 10 made of aluminum or the like having excellent heat conductivity is placed on the heater 8.

The cooking plate 10 is formed in a tray shape having a rectangular bottom portion 11 and a peripheral wall portion 12 rising from the peripheral edge of the bottom portion 11, and a flange portion 13 protruding in a horizontal direction from an upper end portion of the peripheral wall portion 12 is provided. It is formed integrally. Further, the peripheral wall portion 12 of the cooking plate 10 is formed to be slightly smaller than the peripheral wall portion 6 of the heat shield plate 4 so that the cooking plate 10 fits inside the heat shield plate 4. 13
Is located above the main body case 2 so as to cover the heat shield plate 4 and the main body case 2 of the cooker main body 1. In this manner, the cooking plate 10 mounted in the main body case 2 is heated by the heater 8 with the bottom portion 11 being in close contact with the heater 8.

On the cooking plate 10, a heat retaining plate 15 as a heat receiving body heated by the radiant heat of the cooking plate 10 is detachably mounted. The heat retaining plate 15, like the cooking plate 10, is made of aluminum or the like having excellent thermal conductivity, and is formed to have a width approximately half that of the cooking plate 10, as shown in FIG. Thereby, when placing the heat retaining plate 15 on the cooking plate 10,
Half of the cooking plate 10 is exposed, and this part is the cooking area A
And the heat retaining plate 15 becomes the heat retaining area B. Further, since the heat retaining plate 15 can be moved in the horizontal direction on the cooking plate 10, the position of the heat retaining plate 15 is not limited to a specific position on the cooking plate 10, and the heat retaining plate 15 is slid in the horizontal direction to be moved on the heating plate Can be arranged at any position.

The heat retaining plate 15 has a peripheral frame-shaped rising wall 16 for mounting on the cooking plate 10 around the periphery thereof.
A flat plate portion 17 on which food is placed is integrally formed on the inner peripheral surface of the rising wall 16. As described above, since the heat retaining plate 15 has the flat plate portion 17 formed on the inner peripheral surface of the rising wall 16 having an edge frame shape, when the heat retaining plate 15 is placed on the cooking plate 10, Only the end surface is in partial contact with the cooking plate 10, and a gap is formed between the flat plate portion 17 and the cooking plate 10.
18 are formed. As a result, the flat plate portion 17 is
Since it does not come into direct contact with 10, it is possible to make the cooking plate 10 and the heat retaining plate 15 have a temperature difference. The heat retaining plate 15 is integrally formed at a position where the flat plate portion 17 is shifted from the central portion of the rising wall 16, and has different lengths L <b> 1 and L <b> 2 from the flat plate portion 17 to the upper end portion and the lower end portion of the rising wall 16. As a result, as shown in FIG. 3, the intervals W1 and W2 of the gaps 18 formed between the flat plate portion 17 and the cooking plate 10 are different between the case where the front side is used and the case where the back side is used.
Changes. Thereby, the temperature of the flat plate portion 17 can be changed between when the front surface side is used and when the back surface side is used.

In this embodiment, a plate 20 is provided as a heat receiving member separately from the heat retaining plate 15. This plate 20, like the cooking plate 10 and the plate 20, is made of aluminum or the like having excellent thermal conductivity. As shown in FIG. 5, the front surface has an uneven surface 22 having convex portions 21 at regular intervals. However, a flat surface 23 that is in surface contact with the cooking plate 10 is formed on the back surface side, and both front and back surfaces can be mounted on the cooking plate 10 as cooking surfaces. Then, the plate 20 is placed on the cooking plate 10, and the plate 20 is heated by the radiant heat of the cooking plate 10, whereby the plate
Cooking is possible on 20. In this case, the temperature of the plate 20 is lower than that of the cooking plate 10 which is directly heated by the heater 8 because the heat of the heater 8 is indirectly heated via the cooking plate 10, but the temperature difference is the cooking temperature. It can be changed depending on the contact area between the plate 10 and the plate 20. That is, the uneven surface 22 (surface) of the plate 20
When used as a cooking surface, the entire surface of the flat surface 23 formed on the back side of the plate 20 comes into surface contact with the cooking plate 10, so that the heat of the cooking plate 10 is directly
The temperature difference between the plate 20 and the cooking plate 10 is small. On the other hand, by inverting the plate 20 and mounting the uneven surface 22 having the convex portions 21 on the plate 20, the grooves 21A between the convex portions 21 are formed.
Since the contact area with the heat retaining plate 15 is reduced, the heat transmitted to the plate 20 is also reduced as compared with the case where the flat surface 23 of the plate 20 is brought into surface contact with the cooking plate 10,
The temperature difference between the cooking plate 10 and the plate 20 increases.
That is, the temperature of the flat surface 23 serving as the cooking surface decreases. As described above, the temperature of the plate 20 can be changed between the case where the front side is used and the case where the back side is used, similarly to the heat retaining plate 20.

Next, the operation of the above configuration will be described. At the time of cooking, cooking can be performed using only the cooking plate 10, but cooking can be performed by using the heating plate 15 or the plate 20 together with the heating plate 15 or the plate 20 or simultaneously placing the heating plate 15 and the plate 20 on the cooking plate 10. Various variations are possible, such as heating on the plate 20 heated by the plate 10 and keeping the heat on the heat retaining plate 15 at the same time, so that more multifunctional cooking is possible. That is, when cooking is performed using only the cooking plate 10 alone, the highest temperature is about 240 ° C. over the entire area of the cooking plate 10, but the heat retaining plate 15 or the plate 20 is placed on the cooking plate 10. The temperature of the heat retaining plate 15 or the plate 20 heated by the cooking plate 10 is lower than that of the cooking plate 10 by placing the heating plate. Here, since the temperature difference between the heat retaining plate 15 or the plate 20 and the cooking plate 10 varies depending on the contact area between the cooking plate 10 and the heat retaining plate 15 or the plate 20, for example, temperature control according to the food to be cooked or the cooking method is performed. Is possible. For example, as shown in FIG.
If the heat retaining plate 15 is placed on the cooking plate 10, it can be placed on the heat retaining plate 15 cooked by the cooking plate 10 to keep the temperature. That is, when the heat retaining plate 15 is placed on the cooking plate 10, only the lower end surface of the rising wall 16 is partially in contact with the cooking plate 10, and the gap 18 is formed between the flat plate portion 17 and the cooking plate 10. As a result, a temperature difference occurs between the cooking plate 10 and the heat retaining plate 15. That is,
When the cooking plate 10 is set at the highest temperature,
Although the temperature is about 240 ° C., the heat retaining plate 15 placed on the cooking plate 10 can be kept at about 80 ° C. Therefore, the ingredients cooked on the cooking plate 10
By placing it on the flat plate portion 17, the temperature can be kept without deteriorating the taste. In addition, when the food is kept warm by the heat retaining plate 15, the temperature of the flat plate portion 17 can be changed between when the food is used on the front side and when it is used on the back side, so that the heat is kept according to the user's preference. It is also possible to change the temperature. In addition, since the heat retaining plate 15 is formed to be approximately half the width of the cooking plate 10, and the heat retaining plate 15 can be moved in the lateral direction, the position of the heat retaining plate 15 is limited to a specific position on the cooking plate 10. Because it can be placed at any position without, for example,
The position of the heat retaining plate 15 can be adjusted according to the number of people at the time of meal, the positional relationship of sitting, and the like.

When the plate 20 is placed on the cooking plate 10, the cooking plate 10 and the plate 20 allow cooking at different temperatures at the same time.
The temperature of the cooking plate 10 can be changed depending on whether the cooking plate 10 is used on the front side or the back side. That is, when the surface of the plate 20 is used as a cooking surface, the flat surface 23 formed on the back side of the plate 20 is in surface contact with the cooking plate 10, and the contact area between the heat retaining plate 15 and the cooking plate 10 is the largest, Plate 20 is kept at a somewhat lower temperature than cooking plate 10. Therefore, it is possible to cook mainly vegetables on the high-temperature cooking plate 10 and to simultaneously cook mainly meat on the plate 20 kept at a somewhat lower temperature. Also, if the plate 20 is turned over and the uneven surface 22 is placed on the heat retaining plate 15, the heat retaining plate 15 is formed by the groove 21A.
Since the area of contact with the cooking plate 10 is reduced, the heat transferred to the heating plate 15 is reduced as compared with the case where the flat surface 23 of the heating plate 15 is brought into surface contact with the cooking plate 10. Therefore, the temperature of the flat surface 23 serving as a cooking surface is low, and the temperature difference between the cooking plate 10 and the heat retaining plate 15 increases. As described above, it is possible to cook at a temperature suitable for the food material by selectively using the heat retaining plate 15 on the front surface or the back surface. Further, as shown in FIG.
It is also possible to place 20 and the heat retaining plate 15, and in this way, by combining the plate 20 and the heat retaining plate 15 heated by the radiant heat of the cooking plate 10, the plate
The dishes cooked on 20 can be kept warm on the heating plate 15. In this case, since the plate 20 and the heat retaining plate 15 can be controlled at different temperatures when using the front surface and when using the back surface, various combinations are possible,
Variety of dishes also spread.

As described above, in the present embodiment, one of the heat insulation plate 15 and the plate 20 or the heat insulation plate 15
By placing both the plate 20 and the plate 20 on the cooking plate 10, cooking can be performed while maintaining different temperatures at the same time, and multifunctional cooking can be supported. Also, since the heat retaining plate 15 and the plate 20 can be kept at different temperatures by changing the contact area with the cooking plate 10 when using the front surface and when using the back surface,
Various temperatures can be set by the two types of heat retaining plates 15 and 20. For this reason, since it is not necessary to prepare a plurality of various plates corresponding to the application temperature, the storage efficiency is excellent. In addition, heat plate 15 or plate 20
Since the plate is movable on the cooking plate 10, the heat retaining plate 15 or the plate 20 can be arranged at an optimum place for the user.

FIGS. 7 to 9 show a second embodiment of the present invention.
Portions having the same functions as those of the first embodiment are denoted by the same reference numerals, and description of overlapping portions will be omitted, and only different portions will be described.

In the first embodiment, the temperature difference between the cooking plate 10 and each of the plates 15 and 20 due to the difference in the contact area between the cooking plate 10 and the heat retaining plate 15 or the plate 20 has been described. In the embodiment, the cooking plate 10
The temperature difference between the cooking plate 10 and the heat retaining plate 40 is caused by separating the heat retaining plate 40 from the heating plate 40. That is, in the present embodiment, as shown in FIG. 7, the heat retaining plate 40 is formed in a flat plate shape, and a placing step portion 41 for placing the heat retaining plate 40 on the inner surface side of the cooking plate 10 is formed. Then, the space W is maintained between the cooking plate 10 and the heat retaining plate 40 by placing the heat retaining plate 40 on the step portion 41 described above. In this way, the heat retaining plate 40 is placed on the placing step 41 of the cooking plate 10 and
Release the cooking plate 10 and the warming plate 40
Can have a temperature difference. Thus, similarly to the first embodiment, the multi-function such as transferring the ingredients cooked on the cooking plate 10 onto the heat retaining plate 40 to keep the temperature or cooking the cooking plate 10 and the heat retaining plate 40 at different temperatures at the same time. Cooking is possible. Also, the present embodiment
Since the heat retaining plate 40 and the cooking plate 10 are not in contact with each other, the heat retaining plate 40 is less likely to be soiled, and the heat retaining plate 40 can be easily washed. As shown in FIG. 8, a plurality of mounting steps 41, 42 having different heights are formed on the cooking plate 10, and the heat retaining plates 40, 41 are mounted on the mounting steps 41, 42, respectively. Is also possible. As described above, by forming the mounting step portions 41 and 42 having different heights in multiple stages, the distance W between each of the heat retaining plates 40 and 41 and the cooking plate 10 is adjusted according to the height of the mounting step portions 41 and 42. , W1 changes, the temperature of the heat retaining plate 40 can be changed according to the positions of the mounting steps 41, 42.

FIG. 9 shows a third embodiment of the present invention. Parts having the same functions as those of the above-described embodiments are denoted by the same reference numerals, and the description of the overlapping parts will be omitted, and only different parts will be described.

In the second embodiment, the cooking plate 10 is provided with a mounting step 41, and the heating plate 41 is mounted on the mounting step 41.
Although an example in which a temperature difference was given to 41 was shown, in this embodiment,
The heat retaining plate 50 is formed to be larger than the cooking plate 10, and both ends of the heat retaining plate 50 are locked to the cooking plate 10 so that the distance W between the cooking plate 10 and the heat retaining plate 50 is increased.
Holding. That is, the heat retaining plate 50 is
A tapered rising wall 52 is integrally formed from the peripheral edge of the upper surface, and a horizontal flange portion 53 serving as a locking portion is integrally formed from the rising wall 52. Then, by placing the flange portion 53 on the upper surface of the cooking plate 10 and separating the heat retaining plate 50 from the cooking plate 10, a temperature difference can be provided between the cooking plate 10 and the heat retaining plate 50. This allows
As in the second embodiment, the food cooked on the cooking plate 10 can be transferred onto the heat retaining plate 50 to maintain the temperature, and the cooking plate 10 and the heat retaining plate 50 can be kept in a non-contact state to thereby maintain the heat retaining plate 50. Is also easy to maintain.

FIG. 10 shows a fourth embodiment of the present invention, in which parts having the same functions as those of the above embodiments are given the same reference numerals.
Description of overlapping parts will be omitted, and only different parts will be described.

In the first embodiment, the uneven surface 22 is formed on the surface of the plate 20, and the temperature difference is caused by changing the contact area with the cooking plate 10 when the front surface of the plate 20 is used and when the back surface is used. However, in this embodiment,
As in the first embodiment, a plate 55 that can be used as a cooking surface on both front and back sides is used. This plate 55 is configured so that the temperature difference between the front side and the back side becomes larger. ing. That is, in the present embodiment, the basic shape of the plate 55 is the same as in the first embodiment, and the uneven surface 57 having the convex portions 56 at regular intervals is formed on the front surface side, while the flat surface is formed on the rear surface side. Although it is 58, a tapered rising wall 59 is integrally formed from the peripheral edge of the uneven surface 57, and a horizontal flange portion 60 is integrally formed on the upper edge peripheral edge of the rising wall 59. Thereby, as shown in FIG. 10A, when the surface of the plate 55 is used as a cooking surface, the flat surface 58 formed on the back side of the plate 55 and the cooking plate 10
Are in surface contact with the cooking plate 10 and plate 55
Is small. However, as shown in FIG. 10A, when the plate 55 is inverted, the cooking plate 10 and the flange portion 60 are partially in contact with each other, and the cooking wall 10 is Since the interval W is formed, the temperature difference between the flat surface 58 serving as the cooking surface and the cooking plate 10 is further increased.

Further, as shown in FIG.
It is also possible to form a mounting step 41 on the inner surface side of the cooking plate 10 as in the second embodiment, and to mount the flange 60 of the plate 55 on this mounting step 41. When the surface of the plate 55 is used as a cooking surface, the cooking plate
Although a small interval W1 is maintained between the heating plate 10 and the heat retaining plate 40, since the interval W1 is small, the temperature difference between the cooking plate 10 and the plate 55 is small. On the other hand, when the plate 55 is inverted, the interval W2 formed between the cooking plate 10 and the plate 55 by the rising wall 59 is increased.
The temperature difference between the flat surface 58 of the plate 55 serving as a cooking surface and the cooking plate 10 increases. In this way, the mounting step 42 is formed on the cooking plate 10 and the plate 55 is
By mounting the flange portion 60, the cooking plate 10 and the plate 55 can be kept in a non-contact state, and the maintenance of the plate 55 becomes easy.

FIGS. 12 and 13 show a fifth embodiment of the present invention. Parts having the same functions as those of the above-mentioned embodiments are denoted by the same reference numerals, and the description of the overlapping parts is omitted. I will explain only.

In this embodiment, the net 70 is used as a heat receiving body. In order to maintain an interval between the net 70 and the cooking plate 10, the legs 71 are fixed to the corners of the net 70, respectively. The leg 71 has an upper leg 72 and a lower leg 73 around the net 70, and the surface of the net 70 is used by changing the height of the upper leg 72 and the lower leg 73. The distances W1 and W2 between the leg 71 and the cooking plate 10 can be changed between the time and when the back surface is used. As a result, FIG.
As shown in FIG. 3, as in the above embodiments, the cooking temperature can be selectively changed between when the front surface of the net body 70 is used and when the back surface is used. Further, in the present embodiment, by using the net 70 as the heat receiving body, during cooking, the surplus oil or the like falls from the net 70 to the cooking plate 10 so that the ingredients are not sticky with oil, It is a low-calorie dish because excess oil is eliminated.

Although the embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments.
Various modifications can be made within the scope of the present invention.
For example, the shape and material of the cooking plate, the plate, and the basic structure of the cooker itself are not limited to the above-described embodiment, and may be appropriately selected.

[0030]

According to the cooking device of the first aspect of the present invention, the temperature of the heat receiver can be adjusted by changing the contact area between the heat receiver and the cooking plate or the distance between the heat receiver and the cooking plate. Put the ingredients cooked in the heat receiver on the heat receiver and keep it warm, or cook the vegetables mainly on the high temperature cooking plate, and simultaneously cook mainly the meat on the heat receiver kept at a lower temperature. For example, multifunctional cooking can be performed.

The cooking device according to the second aspect of the present invention is capable of changing the temperature of the heat receiving body when the front surface is used and when using the back surface while being a single heat receiving body. The performance is also improved.

In the cooker according to the third aspect of the present invention, the heat receiver can be moved to any position on the cooking plate.
For example, the position of the heat receiving body can be easily adjusted according to the number of people or the positional relationship of sitting at a meal.

In the cooker according to the fourth aspect of the present invention, the heat receiver and the cooking plate can be kept in a non-contact state by separating the heat receiver and the cooking plate, and the heat receiver is less likely to be soiled. Is easy to clean.

In the cooker according to the fifth aspect of the present invention, the heat receiver and the cooking plate can be kept in a non-contact state by separating the heat receiver and the cooking plate, and the heat receiver is less likely to become dirty. Is easy to clean. With this,
Since no processing is applied to the cooking plate, compatibility is excellent.

In the cooker according to the sixth aspect of the present invention, during cooking, the surplus oil or the like falls from the net to the cooking plate, so that the food does not become sticky with oil. In addition, since there is no excess oil, it becomes a low-calorie dish.

[Brief description of the drawings]

FIG. 1 is a sectional view of a cooker according to a first embodiment of the present invention.

FIG. 2 is a plan view of the cooking plate;

FIG. 3 is an enlarged sectional view of a part of the heat retaining plate.

FIG. 4 is an enlarged cross-sectional view showing a state in which a heat retaining plate is placed on the cooking plate, and FIG. 4 (a) shows a state when the front side is used, and FIG. 4 (b) shows a state when the back side is used.

5 is an enlarged cross-sectional view showing a state in which the plate is placed on the cooking plate, and FIG. 5A shows a state when the front side is used, and FIG. 5B shows a state when the back side is used.

FIG. 6 is a cross-sectional view showing a state in which a heat retaining plate and a plate are placed on the cooking plate.

FIG. 7 is a sectional view showing a second embodiment of the present invention.

FIG. 8 is a cross-sectional view showing a modification in which the mounting steps of the heat retaining plate are formed in multiple stages.

FIG. 9 is a sectional view showing a third embodiment of the present invention.

FIG. 10 is a sectional view showing a fourth embodiment of the present invention, wherein FIG. 10 (a) shows a state when the front side is used, and FIG. 10 (b) shows a state when the back side is used.

FIG. 11 is a cross-sectional view showing a modification of the above plate.
FIG. 11A shows the state when the front side is used, and FIG. 11B shows the state when the back side is used.

FIG. 12 is a sectional view showing a fifth embodiment of the present invention.

FIG. 13 is an enlarged cross-sectional view showing a state in which the net is placed on the cooking plate; FIG. 13 (a) shows a state when the front side is used, and FIG. 13 (b) shows a state when the back side is used.

FIG. 14 is a plan view of a cooking plate showing a conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooker main body 2 Main body case 8 Heater (heating means) 10 Cooking plate 15,40,50 Heat retention plate (heat receiving body) 20,55 Plate (heat receiving body) 41,42 Mounting step 53 Flange (locking part) 70 mesh (heat receiver)

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Junichi Ida 2570-1, Gosuda, Kamo-shi, Niigata F-term (reference) in Toshiba Home Techno Co., Ltd. 4B040 AA03 AB04 AC03 AD04 AE13 CA05 CA13 CA16 CB30 EA06 EB06 EB09 EB14 4B055 AA13 BA23 BA38 CA02 CB03 CC55 DA02 DB03 EA10

Claims (6)

[Claims] 1. A main body case having a heating means, a cooking plate provided in the main body case and heated by the heating means, detachably mounted on the cooking plate and heated by radiant heat of the cooking plate. A cooking device provided with a heat receiving body, wherein a temperature difference is provided between the heat receiving body and the cooking plate by changing a contact area between the heat receiving body and the cooking plate or an interval between the heat receiving body and the cooking plate. A cooker characterized by comprising. 2. The heat receiving body can be mounted on the cooking plate on both front and back sides as a cooking surface, and a contact area between the heat receiving body and the cooking plate when the front side and the back side of the heat receiving body are used. 2. The cooking device according to claim 1, wherein a temperature difference is provided between the heat receiving body and the cooking plate by changing a distance between the cooking plate and the heating plate. 3. The cooker according to claim 1, wherein the heat receiver can be arranged at an arbitrary position on the cooking plate. 4. The cooking plate according to claim 1, wherein a mounting step portion is formed on an inner surface of said cooking plate so as to engage with said heat receiving member to maintain a space between said heat receiving member and said cooking plate. A cooker according to any one of the preceding claims. 5. An arrangement wherein an engaging portion is formed on the heat receiving body, and the engaging portion is locked to the cooking plate to maintain a space between the heat receiving body and the cooking plate. The cooker according to claim 1. 6. The cooking device according to claim 1, wherein the heat receiving body is formed of a net.